Lamb is something I’d never really cooked before, so when I saw these organic steaks reduced in the supermarket I thought I’d give it a go. The potato gratin is a great accompaniment – I’ve only tried to cook it a couple of times and this time was miles better than the first. The secret is ensuring there is enough liquid in the ovenproof dish to cover all the potatoes, and the parboiling before. Otherwise the potatoes can come out underdone and a little too crunchy. As both the lamb and gratin are quite heavy, the light salad seemed to be the perfect side.
4 medium sized potatoes
200ml chicken stock
100ml creme fraiche
100ml semi-skimmed milk
Sprinkling of grated nutmeg
4 small lamb steaks
1 tbsp fresh rosemary
4 cloves garlic
3 tbsp olive oil
Knob of butter
Salt and pepper
1. Preheat the oven to 200C/Gas mark 6. Peel the potatoes and slice them as finely as you can. Rinse the sliced potatoes to get rid of excess starch.
2. In a large saucepan heat the milk, chicken stock and creme fraiche. Add two cloves of crushed garlic, the nutmeg and season with salt and pepper.
3. When the liquid has come to the boil add the potatoes and allow to simmer for five minutes. Transfer into an ovenproof dish, flatten the potatoes so the top is an even layer and bake for one hour.
4. Meanwhile, rub the lamb steaks with two tbsp of olive oil and the rest of the crushed garlic and cover with rosemary. Season with salt and pepper.
5. When the potatoes are almost done, heat the remaining olive oil with the butter in a frying pan. When sizzling, add the lamb steaks. Fry for five minutes on each side, pressing them every now and then to ensure the heat travels all the way through. The lamb steaks will be medium – for rare or well done simply adjust the cooking times (by about a minute and half either side, plus or minus depending on whether they should be more or less cooked).
6. Serve with a side salad. Enjoy!